Typically, taquitos are made by rolling a variety of fillings tightly in a corn tortilla before deep frying. They’re good. Like, REALLY good. Unfortunately, they’re not keto, so we got creative and replaced the tortilla with something that is: cheese!
These might look tricky, but they’re surprisingly easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven. And if you’d like to bump up the flavor on these bad boys, a homemade enchilada sauce is a great place to start. (And of course, use the rest to make this saucy enchilada chicken! 😍)
YIELDS: 1 DOZEN
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 45 MINS
2 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
2 c. shredded chicken
2/3 c. red enchilada sauce
4 tbsp. freshly chopped cilantro, plus more for garnish
2 c. shredded cheddar
2 c. shredded Monterey jack
Sour cream, for serving (optional)
- Preheat oven to 375° and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
- Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3 ½” piles on prepared baking sheet. Bake until cheese is melty and slightly golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment. Add a small pile of chicken to each and roll tightly. Repeat until all taquitos are made.
- Garnish with cilantro and serve with sour cream, for dipping.
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